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Topic: Buford Highway Farmers Market (Read 44162 times)

My wife and I noticed the increase in duck options and bought a package of breasts and a package of livers last weekend. We haven't cooked the breasts yet, but my wife made the livers into an experimental pate. We marveled at the whole duck--head and all--but we took a pass on that one. The only thing cooler than that that we saw was a smoked goat head. Gotta love BHFM.

If you follow BHFM on facebook they often post new items that are coming in. They recently posted about the duckbreasts, pheasants and squab (all availailable in teh freezer section).A commenter asked for duck fat, apparently they got it in for him:)

This post could go in about 4 or 5 places (here, festivals, gardening, ingredients, chefs, restaurants ...) so move if appropriate.

I stopped by the Pura Vida station in the Tacos and Tamales tent at the Atlanta Food and Wine Festival (thank you Creative Loafing). Chef Hector was there plating a poached shrimp on corn masa with a foamy thing and a chile sauce. I asked him what chiles he used. I had a little trouble understanding at first but finally understood Rocoto or Rococo. I wondered if the chiles were from his rooftop garden. He laughed and admitted that he got them from BHFM. He said he has tried to grow those chiles but all he got were buds and no fruit. That particular chile grows high in the mountains of South/Central America. Then I mentioned that I had ordered Rocoto from New Jersey/Cross Country Nurseries (kudos to Geo) and said he knew of them very well.

After the festival we needed to stop by BHFM for a few things. They had containers marked "yellow habenero peppers" that I'm guessing were the Rocoto chiles. The shape was the same as habenero peppers from the Caribbean. Lesson learned is that the labeling at BHFM may not be fully indicative of the product contained within. Attachments and other optionsay not be

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"It's your last day on earth, what is your final bite to eat?" Eric Ripert

This post could go in about 4 or 5 places (here, festivals, gardening, ingredients, chefs, restaurants ...) so move if appropriate.

I stopped by the Pura Vida station in the Tacos and Tamales tent at the Atlanta Food and Wine Festival (thank you Creative Loafing). Chef Hector was there plating a poached shrimp on corn masa with a foamy thing and a chile sauce. I asked him what chiles he used. I had a little trouble understanding at first but finally understood Rocoto or Rococo. I wondered if the chiles were from his rooftop garden. He laughed and admitted that he got them from BHFM. He said he has tried to grow those chiles but all he got were buds and no fruit. That particular chile grows high in the mountains of South/Central America. Then I mentioned that I had ordered Rocoto from New Jersey/Cross Country Nurseries (kudos to Geo) and said he knew of them very well.

After the festival we needed to stop by BHFM for a few things. They had containers marked "yellow habenero peppers" that I'm guessing were the Rocoto chiles. The shape was the same as habenero peppers from the Caribbean. Lesson learned is that the labeling at BHFM may not be fully indicative of the product contained within. Attachments and other optionsay not be

I had success growing those chiles in my raised beds in Norcross, that is a variety of pepper that though similar to Habenero are a different variety altogether. They are in a group of Pubescens chiles grown in the Eastern (and now other) parts of South America and now in Central America and for a few years in Norcross . They just take so dern long to produce peppers here (almost 120 days) that if you want them to produce you should start the seeds indoors about Jan. 1st and then put them out as early as you can. They did take the cooler temps in the spring quite well and did produce an interesting fruit flavored pepper that while very hot really tastes excellent. They are apart from the Aji that are more well known and available and different too from the Chinesis Habenero/Scotch Bonnet peppers. My plants overwintered here and were fairly large bushes by the third year, an over aggressive new soaker system I installed killed them in year 4 and I never replanted them. Fantastic peppers, I still have some whole chiles in the freezer along with some Aji's (Amarillo) that I grew during that time.

What a resource this place is. Much more than YDFM.. I found stuff there both edible and exotic, I always find things I have to take a picture and come home and Google it, and that is good.

I ALWAYS spend too much money there, but I didn't buy the lamb shabu shabu nor did I buy the medium size squid bodies. I did get some curry leaf, I did get a replacement on my GOOD short grain rice (grown in this country), and some short skewers, and some herb replacement to refill my pantry in a way. They have really good prices on some things and impossible prices on others, you HAVE to be a shopper to get good results there.

Cafeteria is OPEN. Mexican place that was next to exit just shifted left. Crepe station was of interest. Steam table had everything from Turkish to Korean to Southern American. Various items appeared to be from other vendors in BHFM.

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"It's your last day on earth, what is your final bite to eat?" Eric Ripert

I went yesterday with a short list of items, mainly produce/herbs and fish. Herbs were fresh and cheap. I found all the produce I wanted except yellow squash. The fish selection was great and the prices were amazing. Later I went to Harry's to get yellow squash and discovered that their Snapper was $6/lb more.

Cafeteria is OPEN. Mexican place that was next to exit just shifted left. Crepe station was of interest. Steam table had everything from Turkish to Korean to Southern American. Various items appeared to be from other vendors in BHFM.

Now THAT is wildly exciting!!! Thanks for sharing. Did you try any of it?

Cafeteria is OPEN. Mexican place that was next to exit just shifted left. Crepe station was of interest. Steam table had everything from Turkish to Korean to Southern American. Various items appeared to be from other vendors in BHFM.

Now THAT is wildly exciting!!! Thanks for sharing. Did you try any of it?

Sorry Liz but I was hoping it would something to be wildly excited about. Personally, I was disappointed. I was expecting more variety and made to order options.

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"It's your last day on earth, what is your final bite to eat?" Eric Ripert

I think she is just referencing the new cafeteria. I have walked thru it a couple times now, but am pretty underwhelmed. I was hoping it was going to be more along the lines of what Super H has. Individual stalls of different cuisines.

I am planning to get lunch from the steam table this Friday, will report back...

It's not a huge setup at the buhi, but I thought that the steam table had some tasty looking things. I'm not crazy about the configuration: you have to leave your cart outside (I think that you can carry paid-for items inside), but I fear my groceries getting stolen from the area where you're supposed to leave them).

I guess the easiest thing would be to eat first and shop second. I'm not inherently biased toward the food stalls at H mart b/c our limited experience was that our take-out from them was just so-so (edible and ok, but not really high quality).

One wild idea I had (but I'm sure will never happen) is for the Buhi to take over the shuttered restaurant/club out in the parking lot and turn it into some kind of Buhi FM cafeteria/food stalls/taqueria/sushi house...

They were handing out samples from the "cafeteria" Saturday afternoon. The one bite I got was cold, dry, minimally spicy fried chicken nugget. The number of samples for products for sale has diminished considerably. Especially in the Asian dumpling/noodle area.

Friends wanted to check the place out because they had never been and knew we go often enough. They were amazed. Though crawfish boil buddy was expecting more of a "Farmers Market" with stalls staffed by the farmers themselves.

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"It's your last day on earth, what is your final bite to eat?" Eric Ripert